METHOD FOR PRODUCTION OF CANDY CARAMEL WITH STARCH MOLASSES Russian patent published in 2020 - IPC A23G3/36 A23G3/38 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Disclosed is a method for production of candy caramel on starch molasses, which includes preparation of molasses for production, boiling it to caramel mass in vacuum cooking plant, introduction of flavoring and coloring substances, molding, cooling and packaging, in which flavoring and coloring substances are introduced in the form of solutions by means of batchers in a closed chamber with a screw, caramel mass is shaped at temperature of 128–133 °C casting in the form of drops into cold edible ethanol with temperature of 15–(-5) °C in closed cooling chamber, caramel is cooled during 1.2–3.6 minutes to temperature of 30–32 °C, at the outlet of the chamber is blown with air to remove from its surface of residues of ethyl alcohol, by means of a mesh conveyor caramel with an ideally smooth and shiny surface is transmitted to the package, at that, caramel is prepared at following ratio of recipe components, kg: starch syrup 98.90–98.80; food flavoring or essential oil 0.08–0.12; food dye 0.08–0.12; citric acid 0.94–0.96.

EFFECT: invention widens the range of candy caramels with reduced sugar capacity, sweetness and caloric content, improves quality and produces caramel with a perfectly smooth, shiny and dry surface, simplify and intensify the candy production process, reduce energy consumption, reduce production areas by eliminating separate process steps and complex units of metal-consuming and power-consuming equipment for processing, molding and cooling candies, increasing efficiency of caramel by molding hot caramel mass by casting in the form of drops into cold edible ethyl alcohol.

1 cl, 1 tbl, 6 ex